George restaurant exterior
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George restaurant menu

The following information was recently updated on March 3, 2019

In late 2018 Finca slowly transitioned into a new restaurant: George. The name is a reference to owner Scott Evans’ father, and relays the warm, familial experience the restaurant hopes to give guests. On the diverse menu you’ll find favorites from the older Spanish inspired Finca menu plus plenty of new additions that range through classic French to modern American. Also check out the in house wine bar – Bar George – featuring a rare of interesting natural wines from around the world.

George menu

The following George menu is dated December 2018:

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George restaurant menu - raw, meat, cheese
George restaurant menu – raw, meat, cheese
George restaurant menu - small plates
George restaurant menu – small plates
George restaurant menu - salad, soup, grill
George restaurant menu – salad, soup, grill
George restaurant menu - entrees
George restaurant menu – entrees

The above George menu was provided directly by the restaurant.

What are the hours for George

Monday 5.00 p.m. – 9.00 p.m.
Tuesday 5.00 p.m. – 9.00 p.m.
Wednesday 5.00 p.m. – 9.00 p.m.
Thursday 5.00 p.m. – 9.00 p.m.
Friday 5.00 p.m. – 10.00 p.m.
Saturday 10.30 a.m. – 10.00 p.m.
Sunday 10.30 a.m. – 9.00 p.m.

What else should I know about George

Cuisine: Varied
Don’t miss: Beef Burgundy
Reservations: No
Parking:
Alcohol: Full bar
Service and atmosphere: Chic, waiter service
Seating: Tables, booths

Where is George located

327 W 200 S, Salt Lake City, UT 84101
(801) 487-0699
georgeslc.com

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.